Location: 7901 WHITE OAK RD GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 09/05/2024
Score: 99
#
Comments
Points
49.
4-602.13; Core; Noted some sticky residue along the exterior surface of a stack of storage containers near the 3 compartment sink area. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
1.0
56.
6-303.11; Core; Need to install a storage light for the outside storage closet. Noted storage space used to hold additional single-service plastic ware.
Location: 7901 WHITE OAK RD GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 04/02/2024
Score: 98.5
#
Comments
Points
15.
3-302.11; Priority Foundation; Found a container of raw eggs stored above squeeze bottles of condiments in the prep cooler unit. Store raw eggs and other raw animal proteins seperate and below ready-to-eat food items. CDI- items rearragned.
0.0
16.
4-601.11 (A); Priority Foundation; Serving lids, pizza pans and few plastic containers stored on the bottom shelves were covered in dust and residue build-up. Food contact surfaces shall be clean to sight and touch. CDI- Education provided, noted pans and containers were sent back to 3 comp sink for rewashing.
1.5
21.
3-501.16(A)(1) ; Priority; Found a pan of grilled chicken temping between 113-122 F at the steamer unit. Maintain all TCS items at 135 F or above for hot hold storage. CDI- Item reheated and placed back into hot holding.
0.0
37.
3-302.12; Core; Discussed labeling working spray bottles of condiments. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
Location: 7901 WHITE OAK RD GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 10/03/2023
Score: 97
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Dishes have improved but there are few utensils, plastic containers and pizza pans stored clean with build up on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
1.5
44.
4-903.11(A), (B) and (D); Core; Observed multiple utensils being stored inside soiled drawer underneath the flat top grill unit. Observed an accumulation of greasy residue build-up inside noted drawer units. Ensure all utensils are stored in clean, dry location. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Location: 7901 WHITE OAK RD GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 03/02/2023
Score: 91
#
Comments
Points
2.
2-102.12 (A); Core; There was no one present today that has passed an approved food safety managers' course. A person in charge that has passed an approved course must be present during all hours of operation.
1.0
5.
2-501.11; Priority Foundation; Facility missing written procedures for cleaning Vomit and Diarrhea incidents within establishment. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. CDI- Vomit and Diarrheal written procedures provided via email by EHS.
0.0
15.
3-302.11; Priority Foundation; Observed zip block bags of raw ground pork stored above ready-to-eat french fries in the tall reach in freezer. Also found zip block bags of raw chicken wings stored above bags of cheese in the two-door reach in freezer located near the back entrance of the facility. Discussed ensuring raw animal proteins items and meats are stored below ready-to-eat food items to avoid the risk of contamination. CDI- noted items rearranged
1.5
16.
4-601.11 (A); Priority Foundation; Noted grease and sticker residue on multiple plastic serving containers and utensils stored as being clean inside the slide out drawers below the grill unit. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Instructed PIC to rewash and sanitize.
1.5
23.
3-501.17; Priority Foundation; Found a pan of baked spaghetti and taco casserole missing date marking labels. Noted containers were prepared three days prior to inspection TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one.
1.5
25.
3-603.11; Priority Foundation; Noted Menu missing reminder statement for undercooked eggs and made-to-order burgers. Establishments must provide a reminder statement that ties into the Consumer Advisory disclaimer listed at the bottom of the Menu. Person in charge does has a large Consumer Advisory sign posted to the reach-in cooler unit. Employee stated PIC plans to revise all hard copy menus in the upcoming future. CDI-Discussed making appropriate Consumer Advisory revisions to the updated menus.
0.0
36.
4-203.11; Priority Foundation; Noted food temperture thermometer not properly calibrated. Noted thermometer reading 10 degrees off during time of inspection. FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2oF in the intended range of use. CDI- Education provided and thermometer calibrated.
0.5
38.
6-501.111; Core; Observed flies within the prep kitchen area. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:
routinely inspecting incoming shipments of FOOD and supplies;routinely inspecting the PREMISES for evidence of pests; using methods, if pests are found, such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12, 7 206.12, and 7 206.13; and eliminating harborage conditions. Discussed increasing frequency of routine cleaning, keeping entry doors closed and conducting routine pest control treatments with an approved pest control operator.
1.0
44.
4-903.11(A), (B) and (D); Core;Observed multiple utensils being stored inside soiled drawer underneath the flat top grill unit. Observed an accumulation of greasy residue build-up inside noted drawer units. Ensure all utensils are stored in clean, dry location.
1.0
45.
4-903.11(A) and (C); Core; Observed single service forks stored in various direction in a basket near the right-side of the bar area. Ensure all single service items are stored in a protective manner with handles facing the same direction to avoid the risk of contamination.
0.0
47.
4-501.12; Core; The cutting board, located in front of the flat top grill, is deeply scratched and scored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
0.0
47.
4-205.10; Core; Noted domestic crock-pot used and stored within prep kitchen. The domestic crock pots, food processors and blender are not approved for use in a restaurant and must be removed or replaced with commercial equipment.
0.0
49.
4-602.13; Core; Sides of the flat top grill, deep fryer unit and dry storage shelving has build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
51.
5-202.13; Priority; Need to remove the extension hose attached the three- compartment sink faucet handle. Noted attachment extends into the vat of the three compartment sink allowing for waste water to potentially siphon back into faucet. Have hose removed. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). CDI- Hose removed
0.0
54.
5-501.113; Core; Noted the top lids have been torn off the outdoor recyclable dumpster unit. Ensure all outside dumpster units are maintained in good repair and top lids/ sliding kept closed on dumpster unit in between use.
0.5
54.
5-501.114; Core; Missing a drain plugs on the cardboard and recycling dumpsters. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
0.0
56.
6-202.11; Core; Need a light cover over the LED light fixture above the cook station. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing FOOD in unopened packages
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
Location: 7901 WHITE OAK RD GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 10/18/2022
Score: 96.5
#
Comments
Points
15.
3-302.11; Priority Foundation; Observed zip block bags of raw bacon stored above ready-to-eat food items inside the tall reach in freezer unit. Discussed ensuring raw proteins and meats are stored below ready to eat food items to avoid the risk of contamination. CDI- noted items rearranged during time of inspection.
1.5
16.
4-601.11 (A); Priority Foundation; Noted sticker residue on a few serving containers stored as clean inside the slide out drawers below the grill unit. Also found a soiled blade sharpener and mini dicer unit inside the slide out drawers. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Instructed PIC to rewash and sanitize.
1.5
23.
3-501.18; Priority; Found one container of bologna date marked for 10/9 in the prep cooler located near 3 compartment sink. TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- item discarded
0.0
44.
4-903.11(A), (B) and (D); Core; Observed multiple utensils being stored inside drawer located underneath the flat top grill line. Ensure all utensils are stored in clean, dry location.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources No signature of recipient due to COVID-19 pandemic.
Location: 7901 WHITE OAK RD GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 03/08/2022
Score: 95.5
#
Comments
Points
15.
3-302.11; Priority Foundation; Raw shell eggs in a container that is open next to American cheese and hamburger that had been opened is above pork in the reach in refrigeration unit. Raw pork that had been opened stored next to buns in the upright freezer. Store all food according to final cook temperatures once opened. Follow the refrigeration/freezer chart provided. I recommend placing food in containers with lids. The above food was re-arranged and lids were placed on open containers.
1.5
22.
3-501.16 (A)(2) and (B); Priority; TCS food in the upright refrigeration unit is between 52-56F. Keep all TCS food at or below 41F when held cold. The above food was voluntarily discarded.
1.5
33.
3-501.15; Priority Foundation; Cooling potato salad greater than 4 inches thick, in a refrigeration unit that is not 41F or below and with a lid. Cool TCS food in rapid cooling equipment(at 41F or below), in thin portions(no greater than 4 inches thick), loosely covered or uncovered, ice bath or use ice as ingredient. The potato salad was placed in an ice bath.
0.5
41.
3-304.14; Core; Wiping cloth bucket has less than 50ppm of chlorine. Wiping cloths shall be stored in sanitizer solution mixed to the manufacturer's specified concentration. The sanitizer solution was mixed to the proper concentration for the wiping cloth bucket.
0.5
47.
4-501.11; Core; Two door upright refrigeration unit is not reaching 41F or below. Equipment
shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. A follow-up visit will be conducted by REHS.
0.5
49.
4-602.13; Core; Sides of the grill, dry storage shelving has build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
No signature of recipient due to COVID-19 pandemic.
Location: 7901 WHITE OAK RD GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 10/20/2021
Score: 96.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not yet have vomit and diarrheal event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. No points deducted. Information sent to PIC during inspection.
0.0
21.
3-501.16(A)(1) ; Priority; Pizza is 105F on the prep table. Keep potentially hazardous food at or above 135F when held hot. The above pizza was placed in the freezer.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Time/temperature control for safety food(TCS) is between 44F-46F in the upright refrigeration unit. Keep TCS food at or below 41F when held cold. The TCS food was moved to beer upright refrigeration units that are 41F and below.
1.5
40.
2-303.11; Core; Cook has bracelets on each arm. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands.
0.0
44.
4-901.11; Core; Some pans and bowls stacked wet. Air dry before stacking or cross stack them.
0.5
44.
4-903.11(A), (B) and (D); Core; Storing utensils with the handle down. Store utensils so they will no become contaminated. Store utensils with the handle up.
0.0
54.
5-501.114; Core; Missing a drain plugs on the cardboard and recycling dumpsters. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
0.0
General Comments
No signature of recipient due to COVID-19 pandemic.
Location: 7901 WHITE OAK RD GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 04/02/2020
Score: 98
#
Comments
Points
General Comments
The shelves in the tall reach in cooler have been spray painted. They are smooth and easily cleanable. Owner plans to replace the cooler shelves over time.
Since the last inspection, The facility has been thoroughly cleaned, walls painted and all cooler and freezer units cleaned, date marking today is excellent and food contact surfaces are clean!! Keep up the good work!!
Location: 7901 WHITE OAK RD GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 10/29/2019
Score: 91.5
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
New menus are being discussed. Informed the manager that a copy of the menus need to be sent to Laura McNeill for approval before they are finalized.
Location: 7901 WHITE OAK RD GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 04/16/2019
Score: 95
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
Location: 7901 WHITE OAK RD GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 09/10/2018
Score: 91.5
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY
Potato skins and other frozen foods are being stored with bags of ice outside the building. Use this ice bin for bags of ice only. Move other frozen items inside to the reach in freezer. Follow-Up: 09/20/2018
Location: 7901 WHITE OAK RD GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 04/02/2018
Score: 96.5
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. *Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com*
Location: 7901 WHITE OAK RD GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 08/10/2016
Score: 93.5
#
Comments
Points
General Comments
Kitchen manager stated that water sample has been done on well and expecting results back from company soon; EHS asked manager to send results to her; gave business card.
Location: 7901 WHITE OAK RD GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 04/09/2015
Score: 95
#
Comments
Points
General Comments
The chest freezer needs to be organized. All of the items in the freezer were frozen solid and in intact packaging but ready to eat items are intermingled with raw meat products. Recommend storing raw meat items in the reach-in freezer in order of final cook temperature and keeping ready to eat items in the chest freezer to avoid potential cross-contamination.
Location: 7901 WHITE OAK RD GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 07/19/2012
Score: 97
#
Comments
Points
17.
Note : Keep a lid on the open refrigerated bins and use only metal pans. That will help with temperature control.
0.0
19.
A bottle with yellow liquid was not abeled. Chemicals are stored on the ground under the dish sink. Store chemicals on a bottom shelf at least 12 inches off the ground. Label all spray bottles appropriately.
1.5
29.
Use hairnets or a cap or visor.
0.0
34.
Clean the dish storage shelves above the 3 compartment sink and above the stove. The fly trap is above the shelf at the dish sink. Keep dishes away from under the fly trap.
0.5
36.
The shelving inside the refrigerator is rusty.
0.0
40.
Clean the bottom of the beer cooler. The equipment needs some general cleaning ( grease and dust ). Clean the drawers under the grill.
0.5
46.
Clean the fan covers inside the refrigerator. The light fixture in the pantry needs a cover.
0.5
47.
Keep all your storage 12 inches off the ground.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 7901 WHITE OAK RD GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 01/17/2012
Score: 96
#
Comments
Points
3.
A single employee is doing the food prep as well as the money handling. Wash hands before every food related activity ( that includes making drinks ).
0.0
17.
Chicken salad was kept in the plastic container in the open refrigerated bin. The salad was at 47-50 F. Chicken salad was moved to the refrigerator. Use a metal container for the chicken salad, and do not fill it much higher than 2 inches in the container.
2.0
24.
Raw beef and ham are defrosting at room temperature. Defrost in the refrigerator or under running cold water.
0.5
29.
Use hairnets or a cap or visor.
0.0
34.
Wipe the dish storage shelf above the sink.
0.0
36.
One of the door gaskets on the 2 door refrigertor is torn. Replace the gasket. The shelving in the 2 door refrigerator is rusty. The 3 compartment sink has a leak. Repair the leak.
0.5
45.
Clean the floors under the equipment ( grease on the floor under the grill, green pellets in the corners of kitchen and pantry ). The base coving on the wall under the 3 compartment sink is coming off.
0.5
46.
The light fixture in the pantry needs a shield. The light bulb in the refrigerator is broken and needs to be replaced.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 7901 WHITE OAK RD GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 08/25/2011
Score: 92
#
Comments
Points
10.
The bowl that is being used to scramble raw eggs was stored above the sliced cheese and the deli meats in the open cold case next to the grill. Store the bowl on the wooden chopping block or clean after each use.
1.5
11.
No sanitizer is available. Have a bottle or bucket of properly mixed sanitizer available ( 50-100 ppm ).
Dishes on the clean dish storage rack are covered in a thin dusting of flour. The rolling pin had not been cleaned after use. Re-wash the dishes.
To sanitize the clean dishes, fill the third sink basin with water. Add 1-2 capfuls of bleach. Leave the dishes in the bleach water for 2 minutes. Then air dry. this same bleach water can be used for sanitizing counters, cutting boards, tables.
1.5
16.
Bratwurst was cooked and then placed in two layers in a hot holding pan. The bottom layer is holding above 135 F, but the top layer of sausages is at 115-120 F. Keep the sausages in single layer, if possible, or rotate the bottom and top layers frequently. Sausage was rotated.
2.0
17.
Raw eggs are being held in a bowl at room temperature during breakfast. Keep the eggs in the refrigeartor. Eggs were moved to the refrigerator.
0.0
28.
Several flies present on the kitchen.
The fly trap gives off a very strong, unpleasant fishy odor. The strong odor may actually draw flies into the building.
There are mouse droppings in the pantry on the water heater, a bottom shelf, and the floor.
1.0
29.
Use hairnets or a cap.
0.0
34.
Clean all the dish storage shelves and racks ( thin layer of dust and some grease ). Clean the AC window unit above the clean dish side of the 3 compartment sink.
Do not use towels under drying dishes.
0.5
35.
Clean the single-service items storage shelf above the grill.
0.5
36.
One of the door gaskets on the 2 door refrigertor is torn. Replace the gasket. The shelving in the 2 door refrigerator is rusty.
0.0
38.
Use chlorine test strips to verify that each batch of sanitizer is t 50-100 ppm.
0.0
40.
Clean the equipment, storage racks, microwave, shelving.
Keep the "bar mat" on the small refrigerator clean.
0.5
43.
Clean the bathroom floors all the way into the corners.
0.0
45.
Clean the floors under the equipment. There are bottle caps, straws, debris. Also some liquid grease on the floor under the grill. The base coving on the wall under the 3 compartment sink is coming off.
0.5
46.
The light fixture in the pantry needs a shield.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 7901 WHITE OAK RD GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 03/04/2011
Score: 94
#
Comments
Points
10.
Raw eggs stored above deviled eggs and pre-cooked sandwich meats and cheeses store down on bottom with raw meats and eggs in reach-in refrigerator. Raw meats in ziplock bags stored above vegetables in upright freezer.
1.5
11.
Several utensils pulled from storage and placed in sink for cleaning. Utensils hanging on coat rack on right end of sink are dirty.
1.5
22.
Kitchen has inadequate refrigeration space while prep refrigerator is not working. Have repaired asap.
0.0
34.
Relocate coat rack used to hang clean utensils on right end of 3 comp sink. Since this drainboard is used for storing dirty dishes and cleaning supplies, mount a utensil storage rack on wall above left end of 3 comp sink.
0.5
36.
Prep refrigerator is broken. Small portions of necessary foods are being stored in top level on ice. Replace cracked soup laddle.
1.0
40.
3 compartment sink needs cleaning. Rack under pizza pans and sugar bin need cleaning. Clean around grill and deep fryers.
1.0
48.
Ladies restroom and exterior doors need to be self-closing.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Glove use while handling ready to eat foods is now being enforced. Due to foodborne outbreaks occurring even with proper handwashing, gloves shall be used when handling foods that will not be cooked prior to serving to customers. Remove outside grill, starter fluid, etc. Finish all other transitional construction items by 03/29/11 or kitchen will be required to close.
Location: 7901 WHITE OAK RD GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 10/25/2010
Score: 92
#
Comments
Points
10.
Raw chicken stored on top of ready to eat foods in freezer. Frozen ground beef stored on dirty end of 3 comp sink next to cleaning chemicals. Follow-up visit will be made on Oct. 29th to verify this has been corrected.
1.5
14.
Sausage gravy was still 64F after at least 4 hours cooling. Staff on duty now had no idea how long food had been cooling. Active managerial control of food has been lost. Suggest using date/time stickers on foods cooling so control can pass from shift to shift. Cool all hot foods from 135F to 70F within 2 hours and then from 70F to 45F within an additional 4 hours. Sausage gravy was discarded.
2.0
23.
Sausage gravy found cooling in reach-in refrigerator with tight fitting lid. Suggest placing cooling foods on top shelf and leave uncovered. Once cooled, cover.
1.0
24.
Ground beef found thawing at room temperature. Suggest thawing all foods slowly in refrigerator. Since facility has no prep sink, 3 comp sink could only be used for thawing if sink was clean and no dirty or clean dishes were on it.
0.5
28.
Large amount of flies in kitchen. Suggest covering all trash cans and killing all flies present at end of night. Continuously clean and sanitize cutting boards and prep surfaces until flies are gone.
2.0
39.
Replace all painted equipment and modified equipment that does not meet NSF standards. These are listed on transitional permit.
0.0
40.
All wall mounted shelves and 3 comp sink needs cleaning.
0.5
46.
Restroom vents and kitchen A/C needs cleaning.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Finish all other construction items on transitional permit by March 29, 2011. Follow-Up: 10/29/2010
